Carne en su jugo, or “meat in its own juices” translated from the Spanish, is from Jalisco state on the west coast of central Mexico. It’s a stewy, brothy meal in a bowl that, as its name suggests, derives its hearty, meaty flavor from beef simmering in the juices it releases as it cooks. Just a handful of other ingredients play supporting roles. The version of carne en su jugo shown to us by Paola Briseño-González includes tangy, vegetal tomatillos and takes the unusual step of pureeing a little of the sautéed meat with the aromatics to add body to the broth. Commonly used cuts for the dish are flank and skirt steak, but we prefer boneless short ribs, as they contain the right amount of flavor-enhancing fat and pack tons of meaty richness. The beef is cut into small pieces before cooking; freezing it for a few minutes firms it up so it’s easier to slice. For convenience, we used canned pinto beans instead of starting with dried beans, and we add them near the end of cooking so they spend some time in the broth turning tasty without becoming too soft. Carne en su jugo loves garnishes. In addition to the ones called for in the recipe, we like to spoon on some salsa macha. It’s a non-traditional pairing but an incredibly delicious one.